I have searched high and low for the best Mac & Cheese recipe. I thought I had found it when I made a Giada De Laurentiis recipe. It was really yummy, but my execution was off, and it made for a soupy Mac & Cheese with amazing flavor. I think with some more modifications it could be really great so I would still recommend it, but this recipe from The Pioneer Woman takes the cake! Her website is very user friendly. I personally love that she has pictures that take you step by step through the recipe. I promise you won't be disappointed if you try one of her dishes!
Ingredients:
4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme
The How to:
1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
2. In a small bowl, beat egg.
3. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
4. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
5. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
6. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
7. Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
8. Pour in drained, cooked macaroni and stir to combine.
9. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
The Verdict:
Only the BEST Mac & Cheese ever. The Doc, who is not that big on Mac & Cheese said this was the best one I have made. I agree and so did the boys! Being the lazy cook, I bought pre-shredded cheese. I used an Italian Blend (Fontina, Asiago, Mozzarella, Provolone, Romano & Parmesan) and Mild Cheddar. I used in the sauce a cup from each bag and then 1/4 cup of each to sprinkle on top. I want to go get some more right now and eat it for dessert, that is how good it was!
Wednesday, October 21, 2009
Saturday, October 10, 2009
Pasta e Fagioli
Every once in a while on my Mommy board there will be "What's For Dinner" thread. This was something one of the mom's made and I asked her for the recipe. I am so glad I did because it was awesome!
Ingredients:
1 tablespoon extra-virgin olive oil
extra-virgin olive oil for drizzling
3 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 2/3 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 anchovy fillets , minced to paste (about 1 teaspoon)
1 (28-ounce) can diced tomatoes with liquid
1 piece Parmesan cheese rind , about 5 inches by 2 inches
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 1/2 cups low-sodium chicken broth
8 ounces small pasta (ditalini, tubetini, conchigliette) [I use tubetini]
1/4 cup chopped fresh parsley leaves
2 ounces grated Parmesan cheese (about 1 cup)
The How To:
This soup does not hold well because the pasta absorbs the liquid, becomes mushy, and leaves the soup dry. The soup can, however, be made in two stages. Once the beans are simmered with the tomatoes, before the broth and water are added, the mixture can be cooled and refrigerated for up to 3 days. When ready to complete the soup, discard the Parmesan rind (otherwise it will become stringy), add the liquid, bring the soup to a boil, and proceed with the recipe.
1. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
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Add onion and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute.
.JPG)
Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes..JPG)
Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).
2. Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, with grated Parmesan.
The Verdict:
The flavor of this dish was amazing! I have never been a big fan of Pasta e Fagioli but the Doc is so I made this with him in mind and ended up loving it myself! Next time I think I am going to make the pasta separate and add it to the bowl then serve the broth on top. It makes a ton and as it states in the directions the pasta ends up soaking up all the liquid. That way you can save the leftovers without the pasta getting all mushy.
Ingredients:
1 tablespoon extra-virgin olive oil
extra-virgin olive oil for drizzling
3 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 2/3 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 anchovy fillets , minced to paste (about 1 teaspoon)
1 (28-ounce) can diced tomatoes with liquid
1 piece Parmesan cheese rind , about 5 inches by 2 inches
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 1/2 cups low-sodium chicken broth
8 ounces small pasta (ditalini, tubetini, conchigliette) [I use tubetini]
1/4 cup chopped fresh parsley leaves
2 ounces grated Parmesan cheese (about 1 cup)
The How To:
This soup does not hold well because the pasta absorbs the liquid, becomes mushy, and leaves the soup dry. The soup can, however, be made in two stages. Once the beans are simmered with the tomatoes, before the broth and water are added, the mixture can be cooled and refrigerated for up to 3 days. When ready to complete the soup, discard the Parmesan rind (otherwise it will become stringy), add the liquid, bring the soup to a boil, and proceed with the recipe.
1. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
.JPG)
Add onion and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute.
.JPG)
Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes.
.JPG)
Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).
2. Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, with grated Parmesan.
The Verdict:
The flavor of this dish was amazing! I have never been a big fan of Pasta e Fagioli but the Doc is so I made this with him in mind and ended up loving it myself! Next time I think I am going to make the pasta separate and add it to the bowl then serve the broth on top. It makes a ton and as it states in the directions the pasta ends up soaking up all the liquid. That way you can save the leftovers without the pasta getting all mushy.
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